Sweet Grown Alabama Blogs

In recent years, locally raised meats have moved from a niche interest to a central focus in food conversations across Alabama. This transition is being driven by consumers who want to support local families, gain transparency in how their food is produced and enjoy the sheer practicality of stockpiling high-quality protein. Additionally, with increased beef prices at meat counters across the US, many are making the jump from buying weekly individual packages at the grocery store to purchasing this nutritious staple in bulk directly from neighboring farms.

However, as we all know, it’s not quite as easy as clicking “Add to Cart.” From our side of the fence, farmers realize this switch is a significant step, and we are here to help you navigate it. Making the long-term purchase commitment to a quarter or a whole animal naturally raises questions. We hear them every day, and they consistently sound like this:

1. How much meat will I actually get?

2. How many of each cut type can I expect?

3. How big of a freezer do I need to hold it all?

Let’s work through these one at a time.

1. How much meat will I actually get?

The average yield of packaged beef from a live animal is approximately 40%–50%, depending on the amount of fat, your chosen cuts and other factors. On our farm, we raise our cattle to a moderate live weight of 1,000 lb at the time of processing. Therefore, after removing fat and edible organs from the equation, our customers typically receive:

• Whole Beef: 400–450 lb of packaged product
• Half Beef: 200–225 lb of packaged product
• Quarter Beef: 100–112 lb of packaged product

2. How many of each cut type can I expect?

This is where you, the customer, have a say! While you may have the opportunity to choose between thick-cut T-bones or New York strips and filet mignons, some customizations simply aren't possible—like getting 400 lb of Ribeyes from a single calf. IF you choose to purchase through a producer who provides you with a cut sheet, don’t be afraid to ask questions about what those decisions mean! The farmer or processor should be able to walk you through those decisions with ease based on what your family consumes regularly.

At Jones Farm, we provide a standard cut option, unless the customer requests otherwise. For context, most of our beef is packaged for a family of 2-4, so roasts are around 2-3 lb each and most of the country cooking meat packages are around 1-2 lb. We tell our customers to expect the following from a standard-cut order:

Whole Beef

• Ground Beef: 160–180 lbs
• High-Value Steaks: 60–70 steaks (includes Ribeye, T-bone, Filet Mignon, Sirloin, and New York Strip)
• Country Cooking Meats: 30 packages (includes Fajita Strips, Cube Steak, Chuck Eye Steak, Stew Meat, and Beef Tips)
• Slow Cooking Meats: 20–24 roasts/ribs (includes Chuck Roast, Sirloin Tip Roast, and Short Ribs)
• Brisket: 6 small sections or 2–4 large sections

Half Beef

• Ground Beef: 80–90 lb
• High-Value Steaks: 30–35 steaks
• Country Cooking Meats: 15 packages
• Slow Cooking Meats: 10–12 roasts/ribs
• Brisket: 3 small sections or 1–2 large sections

Quarter Beef

• Ground Beef: 40–45 lb
• High-Value Steaks: 15–20 steaks
• Country Cooking Meats: 8 packages
• Slow Cooking Meats: 5–6 roasts/ribs
• Brisket: 1–2 small sections

3. How big of a freezer do I need?

Preparation is key! Before picking up your beef or having it delivered, ensure your freezer is set up and running below 32°F. Chest freezers hold more product in a smaller footprint, but upright freezers make it easier to organize and find specific cuts.

Based on a 1,000 lb calf, we recommend the following minimum freezer capacities:

• Whole Beef: 16–20 cubic feet
• Half Beef: 9–11 cubic feet
• Quarter Beef: 5–7 cubic feet

Investing in bulk beef is one of the best ways to fill your freezer with nutritious, high-quality meat at an affordable price while building a direct relationship with the people who raised it. While the process may seem detailed at first, the reward is a year's worth of delicious meals and the peace of mind that comes from knowing exactly where your food comes from. We encourage you to take the leap and support your local Alabama cattlemen. If you have any questions about the process or what to expect, please don’t hesitate to reach out to your producer—we are always here to help you feel confident in your purchase!

The views and opinions expressed in this blog are those of the authors and do not necessarily reflect the views or positions of Sweet Grown Alabama.